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Digital Subscriptions > delicious. Magazine > July 2019 > FOR STARTERS

FOR STARTERS

NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW

VOTE FOR YOUR FAVOURITE SUSTAINABLE RESTAURANT

WIN A GOURMET COUNTRY HOTEL STAY*

WORDS: RACHEL WALKER, PHOEBE STONE, SUSAN LOW, DANIELLE KEEN. PHOTOGRAPHS: MEHAU KULYK, ISTOCK/GETTY IMAGES. SOURCE FOR INSECT AND HUMAN DIET STATISTICS: UNFAO. *SRA COMPETITION: TS&CS APPLY

Great food with a conscience – that’s what the Food Made Good Awards are all about. We’ve teamed up with the Sustainable Restaurant Association (SRA) once again to find the People’s Favourite Restaurant 2019…

And that’s where you come in. Nominate a restaurant dishing up great-tasting plates of planetfriendly food and your choice could follow in the footsteps of last year’s winner, Dusty Knuckle Pizza in Cardiff. Their recipe for success included pizzas with toppings sourced from local artisan producers, served up in reusable aluminium boxes.

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About delicious. Magazine

This month the July issue of delicious. is dedicated to making you a better cook . From getting crackling crispy on pork belly to mixing a barbecue-boosting marinade and making an unbeatable version of baked Alaska, we have the know-how. There are savoury tarts with three types of pastry, Jeremy Pang gives the low-down on duck spring rolls, Rachel Ama shares soul-soothing vegan recipes and Georgina Hayden shows how to make food look as good as it tastes. Plus, chefs reveal their top techniques and we find out what makes a recipe go viral.